Ingredients
4
egg whites, at room temperature
1/2
teaspoon cream of tartar
1/2
cup granulated sugar
1/2
cup powdered sugar
2
tablespoons unsweetened baking cocoa
1/2
cup finely chopped toasted hazelnuts (filberts)
Preparation
Heat oven to 225°F. Line cookie sheets with cooking parchment paper.
In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Increase speed to medium; gradually add 2 tablespoons of the granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Increase speed to high; gradually add remaining 6 tablespoons granulated sugar, the powdered sugar and cocoa, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar is dissolved. Fold in hazelnuts.
Spoon mixture into decorating bag fitted with large open star tip. Onto cookie sheets, pipe meringues about 1 inch apart.
Bake 1 hour 35 minutes. Turn oven off; leave meringues in oven with door closed 2 hours. Store tightly covered at room temperature up to 1 week.
